Cheesy Jalapeño Popper Pasta Skillet Recipes

JALAPENO POPPER PASTA

Jalapeno Popper Pasta image

A cheesy jalapeno popper pasta dish that is sure to delight even the pickiest of eaters. Spice it up by adding more jalapenos, or tame it down and add less. Add rotisserie chicken for another layer of yumminess or leave it out. Either way, this pasta dish is delicious.

Provided by Yoly

Categories Main Dish Recipes Pasta Chicken

Time 1h20m

Yield 6

Number Of Ingredients 14

Ingredients

2 jalapeno peppers
8 slices bacon
1 cup chopped onion
½ cup chopped jalapeno pepper
2 tablespoons all-purpose flour
1 cup milk
1 cup chicken broth
6 ounces Neufchatel cheese, softened
1 teaspoon salt, or to taste
½ teaspoon ground black pepper, or to taste
1 cup grated pepper Jack cheese, divided
1 cup grated sharp Cheddar cheese, divided
4 cups cooked farfalle pasta
2 cups shredded rotisserie chicken

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking dish. Slice one whole jalapeno lengthwise into slivers; slice remaining jalapeno into rounds. Set aside.
Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Let cool enough to touch; crumble and divide into two equal parts. Set aside.
Heat bacon grease in the same pan over medium-high heat. Saute onion and 1/2 cup chopped jalapeno in the hot grease until onion is soft and translucent, 5 to 6 minutes. Add flour and cook for 2 minutes. Stir in milk and chicken broth until well combined. Stir in Neufchatel cheese until completely melted. Season with salt and pepper. Turn off heat and stir in 1/2 cup pepper Jack cheese and 1/2 cup sharp Cheddar cheese until melted. Add pasta, chicken, and 1/2 of the bacon.
Pour 1/2 of the pasta mixture into the prepared dish and top with jalapeno slivers. Add remaining pasta mixture and top with remaining pepper Jack and sharp Cheddar cheese.
Bake, covered, in the preheated oven for 30 minutes. Remove cover and add jalapeno slices and remaining bacon. Bake for an additional 10 minutes.

Nutrition Facts : Calories 615.9 calories, Carbohydrate 38.3 g, Cholesterol 123.3 mg, Fat 34.2 g, Fiber 2.6 g, Protein 37 g, SaturatedFat 17 g, Sodium 1302.2 mg, Sugar 4.6 g

CHEESY JALAPEñO POPPER PASTA SKILLET

Cheesy Jalapeño Popper Pasta Skillet image

We didn't just turn a favorite appetizer into a one-skillet dinner-we made it as easy (and cheesy) as we could! This hearty pasta gets a shortcut from Hamburger Helper™ and just the right amount of heat from pickled jalapeños.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 40m

Yield 6

Number Of Ingredients 10

Ingredients

1 tablespoon butter
1/2 cup Progresso™ plain panko crispy bread crumbs
4 slices bacon, cut into 1/2-inch slices (4 oz)
1 lb lean (at least 80%) ground beef
2 cups milk
1/2 cup hot water
1 box Hamburger Helper™ cheeseburger macaroni
4 oz cream cheese (half of 8-oz package), cut into cubes and softened
1/3 cup sliced pickled jalapeños (from 16-oz jar)
2 green onions, thinly sliced

Steps:

Heat 12-inch nonstick skillet over medium heat. Melt butter in skillet. Add bread crumbs; cook and stir 2 to 5 minutes or until toasted. Transfer to small bowl; wipe out skillet.
Heat same skillet over medium-high heat. Add bacon; cook 5 to 7 minutes, stirring frequently, until crisp. Transfer to plate lined with paper towels.
Add beef to bacon drippings in skillet; cook over medium-high heat 5 to 7 minutes, stirring frequently, until beef is thoroughly cooked; drain. Return beef to skillet.
Stir in milk, hot water, and uncooked pasta and sauce mix (from Hamburger Helper™ box). Heat to boiling, stirring occasionally. Reduce heat; cover and simmer 10 to 12 minutes, stirring occasionally, until thickened.
Remove from heat; stir in cream cheese until melted. Top with bread crumbs, bacon, jalapeños and green onions.

Nutrition Facts : Calories 410, Carbohydrate 32 g, Cholesterol 80 mg, Fat 2, Fiber 0 g, Protein 22 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 850 mg, Sugar 7 g, TransFat 1 g

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